Chicken Bacon Ranch Casserole with Potatoes

Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6

Ingredients

• 1 (1.5 lb) bag Baby Boomer Little Potatoes (or Yukon Gold potatoes)
• 2 lbs skinless, boneless chicken breasts, cut into 1-inch cubes
• Salt and pepper to taste
• ½ cup prepared ranch dressing, divided
• 2 cups Mexican cheese blend, shredded
• 1 cup cooked and crumbled bacon
• ½ cup diced green onions

Instructions

1. Preheat Oven
   Preheat your oven to 450°F and grease a 9×13-inch casserole dish with cooking spray.
2. Prepare the Potatoes
   • Cut the potatoes into 1-inch cubes.
   • In a large bowl, toss the potatoes with ¼ cup ranch dressing. Season with salt and pepper.
   • Transfer the potatoes to the prepared casserole dish and spread them out evenly.
3. Bake the Potatoes
   • Bake for 30 minutes, stirring once halfway through cooking to ensure even baking.
4. Marinate the Chicken
   • While the potatoes bake, combine the chicken pieces with the remaining ¼ cup ranch dressing in a bowl. Set aside to marinate.
5. Combine Chicken and Potatoes
   • After 30 minutes, remove the casserole dish from the oven.
   • Arrange the marinated chicken over the partially baked potatoes.
   • Cover the dish with aluminum foil and bake for an additional 20 minutes, or until the chicken is fully cooked.
6. Add Toppings
   • Remove the foil and sprinkle the chicken and potatoes with crumbled bacon, shredded cheese, and green onions.
7. Final Bake
   • Return the casserole dish to the oven, uncovered, and bake for 10 minutes, or until the cheese is melted and bubbly.
8. Serve
   Let the casserole cool slightly before serving. Enjoy your hearty Chicken Bacon Ranch Casserole!